Paneer Butter Masala

I would definitely agree that this recipe should not be either in tamil or kerala recipe, however this post is exclusively for Rukmani & Prasanna and Rosy too(My best pals). I am happy to dedicate this post to them. Paneer Butter masala is a rich non spicy authentic north Indian recipe served most often with chappathi or pulka. The beauty of the recipe is it doesn’t need any onion to cook and also its very easy dish to make whenever you feel like treating your vegetarian guests.
 

All you need is to make a tomato puree and your all done with the process.Home made paneer is best to make as it adds a perfect taste to it.The cream used can be a half and half milk or the whipping cream, If you are cautious about the fat part then you can go ahead and use the half and half as its 12% fat and the whipping cream is 35% fat. So, here you go with the method.

Ingredients:

• Paneer- 1 Cup(Cubed)
• Kasoori Methi- ¼ Cup
• Fresh Cream- ½ Cup
• Cumin Seeds-1 Tspn
• Tomato Puree- 2 Cups
• Chilli Powder- 1 Tspn
• Coriander Powder- 1 Tspn
• Ginger garlic paste-1 Tspn
• Garam Masala- 1 Tspn
• Salt-To Taste
• Butter- 2 Tspn

Method:

• In a hot pan,pout the butter and add the cumin seeds,when it splits up add the ginger garlic paste and saute for 2 minutes.
• Add the tomato puree to it and add the salt,chili,coriander and garam masala powder and heat up for 2 minutes.
• When its starts boiling add the fresh paneer and cook covered for about 5 minutes.
• Cook uncovered for 5 minutes, and when the gravy starts thickening add the kasoori methi leaves and stir again.
• Just before you switch off the stove add the fresh cream and stir well to combine with the gravy and stop boiling it.

Tips:

"If you don’t want to add butter you can skip it and use any oil.

You can skip using ginger garlic paste if you don’t like to add garlic as well however the taste will not be same as it served in restaurants. "